Raspberry Cookies

Raspberry Cookies are soft, chewy, and packed with the perfect balance of tart raspberries and sweet sugar cookie flavor. Made with frozen raspberries, these eggless cookies are naturally gluten-free, nut-free, and easily vegan. They’re fluffy in the middle with a delightful crunchy edge, and unlike many eggless cookies, they stay soft for days! With a hint of red color and marbled raspberry swirls, these cookies are as beautiful as they are delicious. The best treat for any occasion!

Ingredients:

For the Raspberry Syrup:

• 1 cup frozen raspberries
• ¼ cup granulated sugar

For the Cookies:

• 2 cups gluten-free flour (use a 1:1 gluten-free flour with xanthan gum)
• 1 ½ tablespoons cornstarch
• 1 ½ teaspoons baking powder
• ½ teaspoon kosher salt
• ½ cup unsalted butter or vegan baking stick, room temperature
• 1 ¼ cups plus 2 tablespoons granulated sugar (keep the 2 tablespoons separate for rolling)
• 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
• 3 tablespoons milk
• 3 tablespoons raspberry syrup
• 3 drops red food coloring (optional)
• ½ cup frozen raspberries, chopped into small pieces

Instructions:

1. Make the Raspberry Syrup:
   In a saucepan over medium heat, combine ¼ cup sugar and 1 cup frozen raspberries. Stir constantly until the raspberries break down and the syrup thickens (about 10 minutes). It will remain a little chunky. Set a mesh strainer over a bowl and pour the mixture through it to strain the syrup. Allow it to cool. You should have 2-3 tablespoons of raspberry syrup.
2. Prepare the Cookie Dough:
   Chop ½ cup frozen raspberries into small pieces, being careful not to make them too pulpy. Place the chopped raspberries back into the freezer until ready to mix into the dough.
3. Mix Dry Ingredients:
   In a large bowl, whisk together the gluten-free flour, cornstarch, baking powder, and salt. Set aside.
4. Prepare the Wet Ingredients:
   In a small bowl, mix the remaining 2 heaping tablespoons of cornstarch with 3 tablespoons of water until thin and watery.
   In the bowl of a stand mixer, beat the butter (or vegan butter) and 1 ¼ cups of granulated sugar on medium speed for 2-3 minutes until creamy. Slowly beat in the cornstarch-water mixture, milk, and the cooled raspberry syrup. The mixture will look pink and slightly chunky.
5. Combine Wet and Dry Ingredients:
   Gradually beat in the dry flour mixture until just combined. Optional: Add a few drops of red food coloring for a more vibrant pink color. Mix until the dough is evenly pink.
6. Fold in Raspberries:
   Gently fold in the frozen chopped raspberries. Be careful not to over-mix, or the dough will become slimy. Cover the dough with plastic wrap and freeze for at least 1 hour.
7. Bake the Cookies:
   Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper.
   Use a large cookie scoop (about 12 cookies total) to form dough balls. Roll each dough ball in the reserved 2 tablespoons of sugar. Place the dough balls about 3-4 inches apart on the baking sheet. Bake for 15 minutes or until lightly golden around the edges. If needed, bake in batches, keeping remaining dough balls in the freezer.
8. Reshape and Cool:
   Immediately after baking, use a spatula to gently reshape the cookies into a round shape while they are still soft. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes:

• For smaller cookies: Use a smaller cookie scoop and bake for 13 minutes.
• Vegan version: Use dairy-free gluten-free flour, vegan butter, vegan sugar, non-dairy milk, and vegan red food coloring.
• Substitute for all-purpose flour: If you’re not gluten-free, you can substitute with regular all-purpose flour (2 packed cups, 336 grams), but be sure to chill the dough.
• Storage: Store leftover cookies in an airtight container in the fridge for up to 3 days.
• Freezing: Wrap dough balls in plastic wrap and store in a zip-top bag for up to 30 days.

Nutrition (per cookie):

• Calories: 245
• Carbohydrates: 43g
• Protein: 2g
• Fat: 9g
  • Saturated Fat: 5g
  • Polyunsaturated Fat: 0.5g
  • Monounsaturated Fat: 2g
• Trans Fat: 0.3g
• Cholesterol: 21mg
• Sodium: 153mg
• Potassium: 31mg
• Fiber: 3g
• Sugar: 26g
• Vitamin A: 247 IU
• Vitamin C: 4mg
• Calcium: 54mg
• Iron: 1mg